3/4 CUP TIMES 2 RECIPES

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THREE-CUP CHICKEN RECIPE - NYT COOKING



Three-Cup Chicken Recipe - NYT Cooking image

Ask 30 people how to make this simple Taiwanese recipe, and you’ll receive 30 different responses. Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce. Debates rage over how thick the sauce should be, over which parts of the chicken to use. (Few follow the folk recipe that calls for making the sauce with a cup each of sesame oil, soy sauce and rice wine. “If you actually cook it that way,” says Eddie Huang, the Taiwanese-American chef who inspired the television program “Fresh Off the Boat,” “you’ll be in trouble.”) Our reporting and testing led us to the recipe below. Use it as a starting point, and then make it your own.

Provided by Sam Sifton

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

3 tablespoons sesame oil
1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12
12 cloves of garlic, peeled
4 whole scallions, trimmed and cut into 1-inch pieces
3 dried red peppers or 1 teaspoon red-pepper flakes
2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces
1 tablespoon unrefined or light brown sugar
1/2 cup rice wine
1/4 cup light soy sauce
2 cups fresh Thai basil leaves or regular basil leaves

Steps:

  • Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.
  • Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.
  • Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
  • Turn off the heat, add the basil and stir to combine. Serve with white rice.

Nutrition Facts : @context http//schema.org, Calories 673, UnsaturatedFatContent 32 grams, CarbohydrateContent 10 grams, FatContent 48 grams, FiberContent 1 gram, ProteinContent 40 grams, SaturatedFatContent 12 grams, SodiumContent 764 milligrams, SugarContent 3 grams, TransFatContent 0 grams

1-2-3-4 CAKE RECIPE - FOOD.COM



1-2-3-4 Cake Recipe - Food.com image

Here's a Paula Deen update of my mom's favorite cake recipe. I remember Mom using the recipe as it was, printed on the side of the "Swans Down Cake Flour" box. A great Birthday-Cake kind of recipe, it's called "1-2-3-4 Cake" because, the ingredients, at that time, were listed: "1 cup butter, 2 cups sugar, 3 cups cake flour, 4 eggs" etc. Paula's recipe simplifies some steps, with nothing lost in flavor and texture.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 1 3 layer cake, 12 serving(s)

Number Of Ingredients 6

1 cup butter, at room temperature
2 cups sugar
3 cups sifted self-rising flour
4 eggs
1 cup milk
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and flour 3 (9-inch) cake pans,.
  • Using an electric mixer, cream butter until fluffy.
  • Add sugar and continue to cream well for 6 to 8 minutes.
  • Add eggs, 1 at a time, beating well after each addition.
  • Add flour and milk alternately to creamed mixture, beginning and ending with flour.
  • Add vanilla and continue to beat until just mixed.
  • Divide batter equally among prepared pans.
  • Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter.
  • Do this several times to release air bubbles and assure you of a more level cake.
  • Bake for 25 to 30 minutes or until done.
  • Cool in pans 5 to 10 minutes.
  • Invert cakes onto cooling racks.
  • Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Nutrition Facts : Calories 413.1, FatContent 18, SaturatedFatContent 10.8, CholesterolContent 105.5, SodiumContent 565.9, CarbohydrateContent 57.6, FiberContent 0.8, SugarContent 33.5, ProteinContent 6

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